chocolate frosting on keto cupcakes

Almond Flour Chocolate Cupcakes

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These almond flour chocolate cupcakes are a delicious almond flour cupcake with chocolate frosting. Try these keto chocolate cupcakes today.

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chocolate cupcakes on a white plate

Almond Flour Chocolate Cupcakes

These delicious low carb almond flour cupcakes are a favorite keto chocolate recipe. We all need a little bit of comfort food every now and then.

These almond flour cupcakes are delicious as a dessert or snack. You can make them for your next potluck or party. Since many people watch their carbs, these almond flour cupcakes will be a welcome treat.

This keto cupcake uses Swerve Sweetener. It’s a simple way to keep the carbs down and still enjoy desserts. You can also try monk fruit sweetener.

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  • TASTES AMAZING: Swerve is sweet and delicious. It is a natural sugar replacement that does not have the bitter aftertaste associated with other sweeteners like stevia and monkfruit.
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Can I make these ahead of time?

Yes! These almond flour cupcakes can be made up to two days ahead of time. For best results, store them in an airtight container and keep them refrigerated until ready to serve. Make sure to let them cool completely before frosting.

How to store almond flour cupcakes?

Leftovers should be stored in an airtight container at room temperature or in the refrigerator, depending on your preference. The cupcakes will keep for up to 5 days in the fridge and up to 3 days at room temperature.

almond flour in a glass bowl

Tips for baking with almond flour

When baking with almond flour, it’s important to keep a few things in mind. Firstly, almond flour is dense and absorbs more liquid than all-purpose flour.

As such, you may need to increase the amount of liquid used when making recipes that call for all-purpose flour. Additionally, be sure not to overmix your batter as this can result in tough and dry cupcakes.

Can I freeze almond flour chocolate cupcakes?

Yes, these cupcakes can be frozen for up to 3 months. Place them in an airtight container or freezer bag and store them in the freezer. When you’re ready to enjoy them, let them thaw at room temperature before serving.

Don’t frost them until you serve them for the best results. Frosting does not usually freeze well.

These almond flour chocolate cupcakes are a delicious almond flour cupcake with chocolate frosting. Try these keto chocolate cupcakes today.

What sweeteners can I use in almond flour cupcakes?

I use Swerve. It’s an easy keto sweetener to bake with and it doesn’t have a bad aftertaste.

Can I use almond meal?

No, you need super fine almond flour for this almond flour chocolate cupcake recipe. Almond meal doesn’t work well in baking. I use this brand.

Tools / equipment

You will need these basic cooking tools for many almond flour recipes.

  • Muffin pan or cupcake pan
  • Silicone muffin tin liners
  • Large mixing bowl or
  • Stand mixer

ingredients in glass bowls

Almond Flour Cupcakes ingredients

For the chocolate almond flour cupcakes:

2 C. Almond flour

1 tsp. Baking soda

½ tsp. Baking powder

cocoa powder in a glass cup

1/3 cocoa powder

⅔ C. Swerve powdered sugar substitute

3 Large eggs

Greek yogurt in a measuring cup

1 C. Plain Greek yogurt

1 tsp. Vanilla extract

8 Sugar free Reese’s peanut butter cups

chocolate frosting on keto cupcakes

For the icing:

6 Tbsp. Butter softened

6 Tbsp. Swerve confectioners sugar substitute

2 Tbsp. Cocoa powder

peanut butter in a glass bowl

2 Tbsp. Natural peanut butter

2 Tbsp. Heavy whipping cream

vanilla extract in a bowl

½ tsp. Vanilla extract

If you don’t want chocolate frosting, you can try cream cheese or buttercream frosting on these gluten free cupcakes.

You can also use sugar free chocolate frosting that is store bought if you don’t want to make your own.

Or, you can dust the cooled cupcakes with Swerve powdered sugar.

cupcake batter in muffin tins

Almond flour cupcake recipe instructions:

Preheat the oven to 350 degrees, and line 8 sections of a muffin pan with cupcake liners. 

Add all of the ingredients for the cupcakes to a mixing bowl except the peanut butter cups. Blend until smooth.

Fill each cupcake liner about ½ of the way full with the cupcake batter. 

Place a peanut butter cup in the center of each cupcake. 

muffin batter with chocolate candy in the center

Spoon more of the batter on top. 

Bake for 25 minutes, or until cooked through.

Let the cupcakes cool completely.

In a mixing bowl, blend the icing ingredients until smooth and creamy. Frost the cupcakes and serve. 

This is the perfect cupcake recipe for low carb lifestyles. It really satisfies your chocolate craving.

Enjoy these moist and flavorful almond flour chocolate cupcakes! They make a great keto dessert for any occasion. Enjoy!

 

More almond flour recipes

Yield: 8

Almond Flour Chocolate Cupcakes

These almond flour chocolate cupcakes are a delicious almond flour cupcake with chocolate frosting. Try these keto chocolate cupcakes today.

These almond flour chocolate cupcakes are a delicious almond flour cupcake with chocolate frosting. Try these keto chocolate cupcakes today.

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes

Ingredients

For the cupcake:

  • 2 C. Almond flour
  • 1 tsp. Baking soda
  • ½ tsp. Baking powder
  • ⅓ cup cocoa powder
  • ⅔ C. Swerve confectioners sugar substitute
  • 3 Large eggs
  • 1 C. Plain Greek yogurt
  • 1 tsp. Vanilla extract
  • 8 Sugar free Reese’s peanut butter cups

For the icing:

  • 6 Tbsp. Butter softened
  • 6 Tbsp. Swerve confectioners sugar substitute
  • 2 Tbsp. Cocoa powder
  • 2 Tbsp. Natural peanut butter
  • 2 Tbsp. Heavy whipping cream
  • ½ tsp. Vanilla extract

Instructions

    1. Preheat the oven to 350 degrees, and line 8 sections of a muffin tin with cupcake liners.
    2. Add all of the ingredients for the cupcakes to a mixing bowl with the exception of the peanut butter cups. Blend until smooth.
    3. Fill each cupcake liner about ½ of the way full with the batter.
    4. Place a peanut butter cup in the center of each cupcake.
    5. Spoon more of the batter on top.
    6. Bake for 25 minutes, or until cooked through.
    7. Cool to room temperature.
    8. In a mixing bowl, blend together the icing ingredients until smooth and creamy. Frost the cupcakes and serve.

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 429Total Fat: 29gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 98mgSodium: 317mgCarbohydrates: 32gFiber: 5gSugar: 23gProtein: 14g

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